Connie'S Risotto

1. 1

   Warm the oil in a heavy pan that will take everything later, a Dutch oven or saucepan of 10 inches diameter should be plenty big enough. Add the garlic and let cook until fragrant, swirling in the oil occasionally, about 3 or 4 minutes. (Don't let it brown; that will add a bitter flavour to the dish.) Remove the garlic. Add the pancetta and cook, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them.

2. 2

   Add the pasta and turn it about in the pancetta and peas then pour in the boiling water. Add salt; then turn down the heat and let simmer for 10 minutes, though check on it a couple of times and give a stir or two, to stop it from sticking and to see if you need to add a little more water from the kettle.

3. 3

   When it's ready, the pasta should be soft and starchy and the water absorbed. Beat in the butter and Parmesan into the pan. Serve immediately.

* Per serving · 4 servings · Values may vary.